Flavor characteristics of Shandong cuisine

Jinan flavor is the main part of Shandong cuisine, which has a great influence in Shandong. Jinan cuisine is most famous for its soup dishes. As the saying goes, "Opera is a chef's soup". The methods of making clear soup and milk soup are recorded in Qi Yaomin's Book. Jinnan cuisine pays attention to cooking methods such as frying, frying, burning, frying, roasting and baking. Jinan cuisine pays attention to material benefits, and its style is strong, vigorous, fragrant and tender. Since the Qing Dynasty, Shandong cuisine has been divided into "Fushan Gang" and "Jinan Gang". Jinan cuisine is divided into "Lixia School", "Wei Zi School" and "Taisu School".

Jinan Lixia School: Soup dishes are particularly fresh and cool, while chicken and duck dishes are seasoned with sweet noodle sauce, and they are good at being sweet, salty and rich in sauce flavor. Its variants include sauce flavor, sauce, onion sauce, sugar sauce and so on. This represents more dishes, such as sweet and sour duck slices and braised mandarin fish in sauce. Stir-fried vegetables are the representative dishes in Shandong. Both Jiaodong and Jinan are good at this method, but there are also differences. Jinan has a long history of cooking. Yuan Mu, a scholar of the Qing Dynasty, once described that "it is better to stir-fry the oil and add seasoning to the pot, so it is extremely brittle and it is also the law of northerners." Crispy oil, fried tripe and diced chicken are all famous stir-fried dishes. At the end of Qing Dynasty, when Ding Baozhen, the governor of Sichuan, was appointed as the governor of Shandong, Zhou He, a famous chef in Jinan, was used as a family chef. This kind of diced chicken was very popular with Governor Ding, and was called "kung pao chicken" because Ding had been given "Bao Gong". Later, Ding was transferred to Sichuan Prefecture and introduced this dish to Bashu. ) Jinan's "Sweet and Sour Yellow River Carp" is known as Qilu Famous Carp. Jiuzhuan large intestine is the representative dish of Jinan. According to legend, during the Guangxu period of Qing Dynasty, a businessman named Du in Jinan opened Jiuhua Mountain Villa. This person likes the word "nine" very much, and he has to carry the word "nine" in everything. The word "nine" is a Taoist term, which means repeated burning. The "burning large intestine" made by Jiuhualou is extremely exquisite, and its kung fu is like Taoist alchemy, hence the name "Jiuzhuan large intestine".

Although Porphyra Wei originated in Jinan, it has formed its own characteristics due to different products and geographical locations. Good at cooking, frying, drawing and other processes, the raw materials are mostly meat, poultry and eggs. The taste is salty and slightly sweet, and soy sauce and lobster sauce are used more. The representative dishes of Wei Porphyra are pregnant carp, shredded sweet potato, elbow and so on. Cabbage is very popular in Luzhong and is cooked by every family in Zibo. Boshan tofu box has a long history and unique technology. It is a famous dish in Boshan. According to legend, when Emperor Qianlong of the Qing Dynasty made a southern tour, he went to Boshan to pay tribute to the former residence of Sun Tingquan, a scholar of Kangxi University, and Sun used Boshan Tofu Box to entertain him. After Gan Long ate it, he was full of praise. Since then, "Boshan Tofu Box" has become famous all over the world. Thai vegetarian dishes refer to vegetarian dishes and temple dishes represented by Tai 'an. There are many temples in Mount Tai, and there is an endless stream of monks and Taoist priests. Mount Tai is famous for its tofu, cabbage and spring water, and is known as the "three beauties". In addition, Mount Tai is rich in all kinds of fungi and vegetables, so the vegetarian dishes in Tai 'an area are particularly exquisite, and their techniques are mostly influenced by Jinan. They are good at burning, frying, frying and frying, with elegant color and fresh taste. The representative dishes of Thai cuisine include pot-collapsed tofu, soft tofu, fried tofu balls, fried mint, roasted Erdong and Sanmei tofu. When Feng Yuxiang, a patriotic general, lived in seclusion in Mount Tai, he usually ate tofu, cabbage and spring water and painted poems for it, which was highly praised. The excavation of Baishizhai site in Yantai, Jiaodong proves that our ancient ancestors lived in coastal areas as far back as six or seven thousand years ago. Jiaodong fishery has a long history and excellent conditions. Jiaodong 1300 km long coastline is rich in precious sea cucumber, scallop, abalone, conch, prawn and Cargill fish, which determines that Jiaodong's cooking is mainly seafood. Under certain historical conditions, the developed world shipping industry and the opening of China coastal commercial ports, such as Yantai and Qingdao, have created conditions for Jiaodong cuisine to learn from foreign technologies extensively, which is another important factor in the formation and development of Jiaodong cuisine. Jiaodong flavor school was formed in Ming and Qing Dynasties and reached its peak in the late Qing Dynasty. Due to the unique raw materials and exquisite technology, it constitutes the flavor characteristics of Jiaodong cuisine, which is characterized by freshness, crispness and original flavor. Cooking techniques mainly include frying, frying, frying, steaming, frying and baking.

Jiaodong cuisine pays attention to raw materials, fine knife work, crisp taste, and keeps the original flavor of the dishes. It is good at seafood making, especially cooking little seafood. Since the late Qing Dynasty, Jiaodong cuisine has formed "Beijing-Tianjin Jiaodong cuisine" represented by Beijing and Tianjin, "Benbang Jiaodong cuisine" represented by Yantai Fushan, and "Improved Jiaodong cuisine" represented by Qingdao. Among them, the main famous dishes of this group of Jiaodong cuisine are: fried fish slices, fried shrimp slices, fried oyster yellow, steamed ridged fish, fried sea cucumber with onion, fried chicken slices, fried mullet flowers, braised clams, fried conch slices and dried hibiscus. According to legend, Guo Zhongguo, the minister of the Ministry of War of the Ming Dynasty, went back to Fushan to visit relatives and brought the famous chef of Fushan into the capital (Nanjing). The famous chef became the chef of the emperor. A few years after the royal chef retired in his later years, the emperor missed Fukuyama's "rotten fish fillets" and sent half a pair of horses to Fukuyama to summon the old chef to the palace. Later, the hometown of this famous chef was called "Luanjia Village". Qingdao reformists widely absorbed western food skills and made dishes with jam, bread and other raw materials. Representative dishes are: roasted Jiayu, chrysanthemum fish in tomato sauce, fried shrimp plate, curry chicken, pansi tongue, fried double flowers, and dragon's feet. Among them, Pan Tongue is light, fresh and crisp. According to legend, Wang Xu, a scholar in the late Qing Dynasty, went to Qingdao to celebrate the opening of Jufu Building. At the end of the banquet, he served a soup made from the abdominal muscles of giant clams. White and delicate color, fresh and crisp. Wang Xu asked about the name of the dish, but the owner replied that there was no name of the dish and asked Wang Xiucai to give it a name. On a whim, Wang Xu wrote the words "Xi Stone Tongue". Since then, this dish has been named "Xishi Tongue". Confucius House is the oldest and largest hereditary family in China. For more than 2000 years, 100 generations, emperors often came to seal it. In the daily life of Confucius, the masters of Confucius in all previous dynasties followed the teachings of their ancestors, Confucius, "Never tire of eating essence, never tire of eating essence", demanding perfection in diet and extremely luxurious daily life. In addition, they often welcome the sacred driving and receive officials at all levels, so Confucius's meals and banquets are frequent and exquisite. Coupled with the continuous enrichment and development of Confucian cuisine by famous chefs in past dynasties, their cooking skills have reached a superb level, their creativity is rich and colorful, and they have a strong local flavor, making them a unique "mansion dish" and occupying a wonderful place in Shandong cuisine and even the whole country.

There are many kinds of food materials in Confucius' house, ranging from delicacies to melons, fruits and beans. The daily diet is mainly based on local materials, mainly local raw materials. There are countless kinds of Confucius' meals, which are the crystallization of the hard work and wisdom of Confucius cooking masters for thousands of years and are precious cultural heritage. Confucian cuisine has also had a profound impact on the formation and development of Shandong cuisine.

Confucian cuisine is exquisitely made, focusing on seasoning and cooking; The taste is mainly fresh and salty, hot, soft and rotten; Cooking skills are good at steaming, roasting, roasting, roasting, frying and frying. Famous dishes include Chao Zhong Guo Duan, Yu Bi Hou Tou, Yu Dai Xia, Dai Er Shang Chao, Holding Carp, Xian Xian Duck, Oil Spilled Bean and so on. It is said that Kong Fanpo, a descendant of Confucius, especially liked to eat ducks when he was in Tongzhou, Shanxi Province in the Qing Dynasty, so his chef tried every means to change his cooking skills. Once the cook cleaned up the ducks, carefully seasoned them and steamed them in a cage. Because there was no clock, time was measured by burning incense. When the incense is burned out, the duck is taken out. It's delicious and soft. Kong well-known praised it after eating it, so he named it "Xianya". Gan Long once came to Qufu to offer sacrifices to Confucius, and had a meal after dinner, but he ate very little because he was not hungry. The Duke of Feast was in a hurry, so he sent someone to the chef to find a way. The chef is in a hurry. At this time, someone sent a basket of fresh bean sprouts. A cook grabbed a handful of bean sprouts, put some peppers in the wok, and served them when they were ready. Ganlong has never eaten this dish before. He tasted it out of curiosity. Because it was clear, fragrant, crisp, tender and refreshing, he actually ate it. Since then, "fried bean sprouts" has become a traditional dish of Confucius. Chu, Guo, Cui Bocheng, Su, Zhang Maoli, Zhai Zhenguang, Wang Deli, Li Jianguo, Wang Xiuting, Jia Fuyuan, Zhang Xianke, Yin Shunzhang, Song Qiyuan, Yan Weiguo, Gao Expressway Jian, Zhang Yuhe, Wang Shanshui, Sun Hanwen, Liu Quan, Liu Feng and Sun Hanwen.